America's must-eat sandwiches
(Photo: Courtesy Borinquen Restaurant)
Whether you call it a hero, a hoagie, a po’boy or a sub, sandwiches are a lunch staple throughout the country. But it’s not just their vocabulary that varies greatly from region to region: their ingredients are inspired by local products and palate peculiarities.
Here are 10 restaurants with sammie-centric ingredients that are worth a pit stop.
Fried Plantains: Borinquen Restaurant
Still sticking to the Atkins diet? Carb-phobes can skip the bread and hold their sandwich with this slightly sweet Puerto Rican delicacy. On the jibarito, the kitchen at Chicago’s Borinquen Restaurant stuffs a twice-fried disk of plantains with sliced steak or roasted pork, onions, tomato, and lettuce.
Lox: Russ & Daughters
(Photo: Courtesy Russ & Daughters)
Smoked salmon may have originated in Scandinavia, but nowhere does it find more love than New York. Technically, lox is a salty brined salmon, but the term has come to be a catchall phrase for a variety of cured and smoked versions of the fish—the most common of which is nova.
And any corner deli worth its salt bagel will have it on the menu in some form, but Russ & Daughters is probably the most famous “appetizing” shop in New York City. The “Classic” consists of a dense everything bagel loaded with Norwegian smoked salmon, a schmear of cream cheese of your choice, and the works: tomatoes, onions, and capers.
‘Whiz’: Pat’s King of Steaks
(Photo: The Washington Post/Getty Images)
Ask a group of Philadelphians where to get the best cheesesteak and you’ll be lucky if you get anything close to a consensus. Everyone’s got their own spot, and their own favorite combination of meat (steak, roast pork), cheese (provolone, American, etc.) and veggies (with or without). Pat’s King of Steaks has the distinction of being the original, and they’ve got the lexicon down to a science: order “with” (pronounced “wit”) for onions, and “Whiz” for the goopy orange cheese topping that many locals prefer.